Print

Raspberry Peach Greek Yogurt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Peach Greek Yogurt Cake is a tender, moist, and fruity dessert featuring the bright flavors of raspberry and peach, balanced with the tang of Greek yogurt. It’s simple to make and perfect for brunch, tea time, or a light dessert.

Ingredients

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 3/4 cup Granulated sugar
  • 1 cup Greek yogurt (plain or vanilla)
  • 1/3 cup Vegetable oil or melted butter
  • 1 tsp Vanilla extract
  • 1 cup Fresh or frozen raspberries
  • 1 cup Fresh or frozen peaches, peeled and diced
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a round or loaf cake pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the eggs and sugar until light and fluffy.
  4. Mix in the Greek yogurt, oil, and vanilla extract until smooth.
  5. Gently fold in the dry ingredients until just combined—do not overmix.
  6. Carefully fold in the raspberries and peaches.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Swap raspberries with blueberries or blackberries.
  • Use nectarines instead of peaches if preferred.
  • Try flavored Greek yogurt (like honey or vanilla) for extra depth.
  • A lemon glaze makes a great finishing touch for more citrus flavor.
  • Frozen fruit works well—add directly to the batter without thawing.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-peach-greek-yogurt-cake/